Tomato egg drop soup

Tomato egg drop soup


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About this recipe: Garlic adds rich flavour and cancer-fighting power to this Cuban-style soup.

Lynn Lewis

Serves: 6 

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 6 cloves garlic, minced
  • 4 medium ripe tomatoes, seeded and finely chopped
  • 835 ml chicken stock
  • 1 bay leaf
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • 6 slices (about 2 cm thick) Italian bread such as ciabatta, toasted
  • 3 tablespoons coarsely chopped parsley

Prep:10min  ›  Cook:16min  ›  Ready in:26min 

  1. Heat oil in a large saucepan over medium heat. Add onion; sauté until softened, 5 minutes. Add garlic; sauté 30 seconds. Stir in tomato; sauté 1 minute.
  2. Add stock, bay leaf and salt. Reduce heat to low. Simmer, uncovered, 10 minutes. Remove from heat. Discard bay leaf. Stir in eggs. Place a slice of bread in each serving bowl and ladle in hot soup. Sprinkle with parsley; serve immediately.

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